Description
Holiday Stuffed Acorn Squash is a warm and inviting dish that perfectly blends roasted acorn squash with a flavorful filling of ground turkey, quinoa, and cranberries. Ideal for festive gatherings or cozy dinners, this recipe is not only delicious but also visually stunning, making it a showstopper on your table. Each bite offers a delightful crunch from pecans and a hint of sweetness from dried cranberries, all enhanced by aromatic herbs. Whether you’re cooking for family or friends, this dish brings comfort and joy to any meal.
Ingredients
Scale
- 2 medium acorn squashes
- 1 lb ground turkey or sausage
- 1 cup cooked quinoa
- ½ cup dried cranberries (unsweetened if preferred)
- ½ cup pecans (toasted)
- 1 tbsp fresh thyme (chopped)
- 1 tbsp fresh sage (chopped)
- 2 tbsp olive oil
- Salt and pepper to taste
- ¼ cup feta or goat cheese (crumbled)
Instructions
- Preheat oven to 400°F (200°C).
- Slice acorn squashes in half and scoop out seeds. Brush insides with olive oil and season with salt.
- Place squash halves cut-side down on a baking sheet lined with parchment paper. Roast for about 30 minutes until tender.
- While roasting, heat olive oil in a skillet over medium heat. Add ground turkey or sausage, cooking until browned (5-7 minutes).
- Stir in quinoa, cranberries, pecans, thyme, sage, salt, and pepper into the skillet mixture. Cook for another 3-5 minutes on low heat.
- Flip roasted squash over and fill each half with the mixture. Optionally sprinkle cheese on top.
- Return squash to oven and bake for an additional 15-20 minutes until heated through.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 80mg